Keto Traditional Kolache
Indulge in the rich, buttery flavors of a classic pastry with a twist in this Keto Traditional Kolache recipe! Perfect for low-carb and gluten-free diets, these kolaches are crafted with a blend of almond flour and coconut flour to create a tender yet distinctively keto-friendly dough. The creamy filling combines smooth cream cheese, powdered erythritol, and vanilla, offering a guilt-free sweetness that pairs beautifully with a dollop of sugar-free fruit jam. Mozzarella cheese in the dough lends an irresistible texture while keeping the carbs in check. Ready in just 35 minutes, these golden-brown bites are ideal for breakfast, dessert, or a snack. Serve warm for the ultimate cozy treat and refrigerate any leftovers for later enjoyment. Perfect for keto enthusiasts searching for a satisfying and nostalgic baked delight!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 2 cups Mozzarella cheese (shredded)
- 6 ounces Cream cheese
- 2 large Eggs
- 2 tablespoons Unsalted butter (melted)
- 0.5 cups Powdered erythritol
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream
- 0.25 cup Sugar-free fruit jam (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium-sized microwave-safe bowl, combine the shredded mozzarella cheese and 2 ounces of cream cheese. Microwave in 30-second intervals, stirring in between, until the cheeses are melted and combined into a smooth dough-like consistency.
In a separate large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Add the melted cheese mixture and one egg to the dry ingredients. Knead until a uniform dough forms. If the dough becomes too sticky, wet your hands lightly to handle it.
Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball slightly and place them on the prepared baking sheet, leaving room between each piece.
Using your thumb or the back of a spoon, create a shallow indentation in the center of each dough piece to hold the filling.
In a medium-sized bowl, beat the remaining 4 ounces of cream cheese, powdered erythritol, heavy cream, and vanilla extract until smooth and creamy. This will be your sweet cream cheese filling.
Spoon a small amount of the cream cheese mixture into each indentation. If desired, add a dollop of sugar-free fruit jam on top for added flavor.
Brush the edges of the dough lightly with melted butter to help it brown nicely.
Bake for 13-15 minutes, or until the kolache edges are golden brown and the filling is set.
Allow the kolaches to cool slightly before serving. Serve warm or at room temperature.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 395 mg | 17% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 2.8 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 235 mg | 18% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
